Peshe En Saltsa Fish In Rhubarb Sauce Food
PESHE EN SALTSA (FISH IN RHUBARB SAUCE)
Provided by Henry Kamm
Categories dinner, weekday, main course
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Clean rhubarb, strip off heavy filaments and cut into 1-inch sections. Bring the water to a simmer, add rhubarb and cook over low heat until tender.
- Simmer tomatoes with olive oil in frying pan until reduced to a thick sauce. Add red wine, stir in honey and a little additional olive oil. Sprinkle in salt and pepper to taste. Add tomato mixture to the rhubarb and water and mix well. Simmer over low heat until it thickens enough to evenly coat the back of a wooden spoon, about 20 to 30 minutes.
- Heat a little olive oil in a large frying pan, add fish steaks and lightly brown on both sides. Pour the sauce over them and simmer, tightly covered, for 15 to 20 minutes.
- Carefully remove steaks to a serving platter. Pour the sauce and then the juice of the lemons over them and cool. Peshe en saltsa is traditionally served cold.
Nutrition Facts : @context http, Calories 480, UnsaturatedFat 16 grams, Carbohydrate 16 grams, Fat 29 grams, Fiber 4 grams, Protein 33 grams, SaturatedFat 11 grams, Sodium 1310 milligrams, Sugar 8 grams, TransFat 1 gram
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